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Curried Chickpea Brothy Pasta

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Season:
Pasta Shape:
Difficulty: Beginner
Servings: 4
Ingredients
  • 20 LB Big Rings Pasta
  • 1 tbsp Olive Oil.
  • 1 small onion, finely chopped.
  • 3 tbsp Tomato purée
  • Chickpeas, drained
  • 750 ml vegetable stock
  • 700 leftover g coconut, curry leaf & turmeric saucy lentils
  • 1/4 cup grated Parmesan cheese
Instructions
  1. 1
    Cook the Big Rings according to package instructions, drain well, and set aside.
  2. 2
    Heat the oil in a deep saucepan over a medium heat. Stir in the onion with a small amount of salt and cook for 8-10 mins until it softens around the edges.
  3. 3
    Mix in the tomato purée and cook for a further 3-5 mins until darkened and caramelised.
  4. 4
    Add in the chickpeas, stock, and leftover lentils, then mix well for a few minutes.
  5. 5
    Add the pasta and stir well, season to taste, and serve with some Parmesan cheese on top.
Read it online: https://us.pastaregina.com/recipes/curried-chickpea-brothy-pasta/